6 tbsp. butter
2 tbsp. olive oil
10 medium/large yellow or red onions (thinly sliced)
2 tsp sugar
1 ½ tsp salt
1 tsp black pepper
2 cups dry white wine
¼ cup all-purpose flour
4 bay leaves
2 ½ tbsp fresh thyme (chopped)
2 tsp Worcestershire sauce
3 tbsp bouillon paste
10 cups boiling water
4 cups fresh or packaged gnocchi
3–4 cups Gruyere cheese (grated)
1 cup parmesan cheese (grated)
Add butter into a medium-sized pot over medium heat.
Add the olive oil, yellow onion, salt, pepper, and sugar.
Cook, with the lid off, and stir occasionally with a wooden spoon until golden brown and caramelized. This will take about 45 – 50 minutes.
If the onions are browning too quickly and sticking to the bottom, add a few tablespoons of water to deglaze. Keep cooking afterwards.
Once the onions are golden brown, increase the heat to high.
Add 2 cups of white wine OR boiling water and scrape onion away from the bottom of the pot. Allow the liquid to evaporate and the onions become jam-like for another 5 – 10 minutes.
Add the all-purpose flour, stirring constantly, and cook for 1 minute.
Add the bouillon paste, boiling water, thyme, and bay leaves.
Bring to a boil, then reduce the heat to simmer and cook, for about 30 minutes.
While the soup cooks, prepare the gnocchi.
Prepare a baking sheet with parchment paper. Set aside.
Bring a pot of water to boil and add salt. Add the gnocchi and cook until they float to the top of the pot.
Transfer cooked gnocchi to a baking sheet.
Add olive oil to a pan over medium-high heat.
Transfer the gnocchi to the pan and cook until golden. About 3 – 5 minutes.
Move to a large bowl until the soup is done.
Preheat the oven to broil and set the oven rack close to the top.
After the soup cooks for 30 minutes, remove the bay leaves and adjust any seasonings to taste. If it needs a deeper flavour, add more Worcestershire sauce or sugar for a sweeter flavour.
Prepare 6 – 8 medium or large ramekin dishes on a baking sheet and fill with the French Onion soup, about ¾ full.
Cover the top with the cooked gnocchi, and sprinkle evenly with Gruyere and then Parmesan cheese.
Transfer the baking sheet into the oven and broil until the cheese is melted and bubbly around the edges, about 2 – 3 minutes.
Allow the ramekin dishes to cool for a few minutes before serving. Enjoy!!
If you’re using premade gnocchi, make sure to boil and cook prior to adding it to the french onion soup.
The soup can be made in advance and refrigerated for up to 5 days, without the gnocchi or cheese on top. Store in the freezer for up to 1 month. Reheat to serve.
Add some extra spices to your gnocchi if you wish!
Substitute the gnocchi with toasted baguette slices, gluten-free gnocchi, or gluten-free bread. Use plant-based butter + cheese in the recipe instead to make it vegan!
- Serving Size: 8
- Calories: 656
- Sugar: 10.2g
- Sodium: 1254mg
- Fat: 32.7g
- Saturated Fat: 17.4g
- Unsaturated Fat: 2.3g
- Trans Fat: 0g
- Carbohydrates: 58.6g
- Fiber: 3.2g
- Protein: 26.6g
- Cholesterol: 84.5g